DOC Amarone della Valpolicella Classico
||30% Corvina, 3% Negrara, 30% Rondinella, 3% Rossignola, 30% Corvinone, 3% Oseleta
|Composition of the land
||Red clay and limestone soil, rich in skeleton.
||The grapes are harvested in late September / early October in hand and are placed in plastic trays for drying, which occurs in the fruit at room temperature and humidity controlled. At the end of withering (after about 4 months) is important to have clusters in good health. During the month of January the grapes are pressed with a roller crusher which allows a gentle pressing. The fermentation takes place in fermenters of steel at a temperature of 15 ° C. with the slow maceration of 40 days.
||When the wine is in oak casks, where it stays for two / three years. It is then bottled and stored for 6 months in bottle before being sold.